If there’s one dish that will add that wow factor to your Christmas celebrations, it’s The Balmoral’s bespoke smoked Scottish salmon. Partnering with local smokehouse, Belhaven, The Balmoral’s Number One restaurant masterfully cure their salmon with a precise balance of sweet-saltiness and a soft, silky texture.
To develop this highly personal recipe for the hotel, Head Chef Brian Grigor worked closely with Belhaven (located just half an hour away from the hotel in the seaside village of Dunbar) to develop something wholly unique; a curing recipe that incorporates that quintessentially Scottish drink, whisky. The wood used to smoke the salmon comes from barrels used to store single malts and infuses the fish with a rich, aromatic flavour.
To ensure quality and consistency, Grigor only produces small batches of just 100 sides a week. The result? Delicate, melt-in-the-mouth fish that tastes resolutely Scottish. It has that magic umami balance of acidity, creaminess, saltiness and earthiness. The Balmoral’s smoked salmon is available to buy direct from The Balmoral hotel. Contact them here for more information.
You can impress your guests this party season by preparing Number One’s delicious signature dish; smoked salmon, quail egg, caviar & lemon purée. This iconic dish showcases both the finest Scottish produce and Number One’s culinary expertise.
Our exclusive, easy-to-follow recipe makes this beloved dish simple enough to create yourself, but with all the finesse of a fine-dining restaurant. Serve as a luxurious starter alongside a chilled flute of fine Champagne.
Number One’s Smoked Salmon, Quail Egg, Caviar & Lemon Puree
Get festive at The Balmoral this Christmas with our exceptional packages. From 3-course Christmas Day dinner at Number One, to private fine-dining for your Christmas celebrations, we’ve got exquisite options for all your holiday requirements.
Sometimes, the best ideas start in the most unexpected places. Often as a conversation between friends, perhaps over a drink. And so it was for Lydia Forte and Edgardo Osorio, Founder and Creative Director of Aquazzura whose shared vision led to the creation of Aquazzura Bar, a seasonal cocktail bar in the Secret Garden of Hotel de Russie. We sat down with them over a Margarita – what else? – to find out more…
Along the Mediterranean, food is intrinsic to daily life. Mornings begin with fishermen hauling in their catch, while market stalls brim with sun-ripened produce. Meals unfold slowly, often outdoors, with dishes meant to be shared. No rush, no excess - just ingredients at their peak, prepared simply and enjoyed in good company.
To visit Scotland without sampling its whisky is to miss out on a defining feature of its heritage. From historic distilleries to the contemporary innovators bringing fresh perspectives to the craft, for guests of The Balmoral, the city’s whisky scene is waiting to be explored. Here’s where to start…
